Common Aucklandia Root
The root of Aucklandia lappa Decne. (Fam. Compositae).
Mainly in Chinese provinces such as Yunnan (hence the name ' Yunmuxiang' [Yunnan Common Aucklandia Root]); also in provincesˇ@such as Sichuan and in Tibet.
Harvest & Processing
Dig up roots of plants 2-3 years old in autumn and winter; remove leaves, rootlets and soil; cut roots into segments or slice lengthwise into pieces; dry under the sun or by wind; remove cork.
Commonly used in Hong Kong in the form of length-wise cut slices.
Cylindrical or semi-cylindrical; about 5-10 cm long, 0.5-5 cm in diameter. Outer surface yellowish-brown to dull greyish-brown; cork mostly removed; surface marked with conspicuous wrinkles, longitudinal grooves and scars of rootlets. Hard, solid and heavy; does not break easily. When broken, surface relatively even, dull greyish-brown to dull drown; cambium ring brown; with radial markings and scattered punctiform (dot-like) dull brownish oil cavities. Core of old roots often looks like withered wood. Odour: fragrant and distinctive; taste: slightly bitter.
1. Distending pain in the chest and epigastrium, tenesmus in dysentery
2. Diarrhoea, vomitting
Mainly contains dehydrocostus lactone and costunolide.
The information and images in this Online Herbal Exhibition is form the book, "An Illustrated Chinese Materia Medica in Hong Kong", edited by Professor Zhao Zhongzhen, School of Chinese Medicine, Hong Kong Baptist University. For the complete collection of Chinese Materia Medica compiled by Professor Zhao, please go to this website: http://www.bucmm.org.